Nana’s Pat Carrot Cake

Cake Ingredients

4 Eggs

1 Cup Granulated Sugar

1 Cup Brown Sugar

1 Cup Vegetable Oil

2 Cups Flour

2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Salt

1 1/2 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

3 Cups Grated Raw Carrots

1/2 Cup Raisins

1/2 Cup Finely Chopped Nuts – Optional (I Like To Use Pecans)

Cake Method

In a large bowl beat the eggs well.

Add sugars gradually, beating until light.

Gradually beat in the oil.

In a separate bowl, mix together flour , baking powder, baking soda, salt, cinnamon and nutmeg.

Stir into egg mixture.

Stir in carrots, raisins and nuts – if using.

Pour into a greased and floured pan.

Note: I Use 2 x 9 inch layer pans.

Bake in 350 Fahrenheit degree oven for 35-40 minutes for layer pans.

Bake until cake tester inserted in centre, comes out clean.

Let cakes cool 5-10 minutes in the pan before turning out onto a rack.

When the cake is cool, frost with Cream cheese frosting.

Cream Cheese Frosting Ingredients

8 oz. Cream Cheese At Room Temperature

1/4 Cup Butter

2 Teaspoon Vanilla

3 Cups Icing Sugar Sifted

Cream Cheese Frosting Method

Cream together cream cheese, butter and vanilla.

Gradually beat in the icing sugar, to give a smooth, spreadable consistency.

This recipe makes enough to frost rectangular, tube or layer cakes.

Every time I make this cake, I remember my Father taking our family for a wonderful Thanksgiving dinner at the season’s closing of the lovely Cleveland House Resort in Muskoka, where this cake was their dessert specialty.